Okay, so at this point I don’t know where I would be without Greg and Aimee. Although, I know neither one of these people first hand…. I hear of them often, I daily look through Performance Menu, I have used their strength cycles for my workouts, I carry around Greg’s book on Olympic Lifting (almost to everywhere I go) in the hopes of reading more.
And they have FREE recipes that are fantastic!
So here’s to you Catalyst Athletics. Thanks for allowing us to use your resources.
Paleo Chicken Alfredo
(picture from of catalyst athletics)
Alfredo sauce and pasta is about as far from Paleo nutrition as you can get. However, here is a simple way to create a Paleo version. I am using kelp noodles here, but if you cannot find them where you live, spaghetti squash is a nice seasonal alternative.
Time: 45 minutes
• 1 lb chicken breast
• 1 12oz package of kelp noodles
• 4 cloves of garlic, chopped
• 2 tsp olive oil
• 2 tsp tarragon
• 1 cup cashews
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/8 tsp paprika
Add the olive oil to a large skillet. Saute the garlic over medium heat for 3-4 minutes. Chop the chicken into 1 inch cubes, then add to the skillet and cook until browned on all sides.
Rinse and chop the kelp noodles. Add them to the skillet along with the tarragon, cover and cook on low for 30 minutes. Then, pour the liquid from the skillet carefully into a small container for use in the sauce.
Add the cashews, onion powder, garlic powder, mustard powder, salt, pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce. You’ll have to use a spatula to scrape down the sides of the blender periodically. Add the juices until the mixture reaches the desired consistency.
Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.
Zone info: 4 servings at 1 carb block, 4 protein blocks, 10 fat blocks. (9g carb, 28g prot, 15.5g fat)
Side note: When I was making the sauce I felt like a scientist. Okay, I’m a dork but I could not help but think who comes up with this stuff. It is awesome!!!! And soooooo tastey! I hope you enjoy!
Side Side Note: I used spaghetti squash instead of kelp noodles.
To prepare: Prior to cooking boil squash until soft to the touch. Cut squash in half and take out the seeds. Using a fork or your hand, pull out squash. (It should easily come out looking like strings of spaghetti.)